Kinetics of lysine and other amino acids loss during extrusion cooking of maize grits

Journal of Food Science

Volumn 68, Issue 2, 2003, Pages 496-502

  Ilo, S ^a   Berghofer, E ^a  

^a UNIVERSITY OF NATURAL RESOURCES AND LIFE SCIENCES   (Austria)

Author keywords

Amino acids; Arginine; Cystine; Extrusion cooking; Kinetics; Lysine; Maillard reaction

Indexed keywords

ZEA MAYS;

EID: 0141675126     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2003.tb05701.x     Document Type: Article

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